Join our mailing list to receive 10% off your first order!

X

 
Sign Up for local Fresh Boxes in NYC & DC >
Gifting has never tasted so good! Now taking Corporate Gift Orders! | Free Shipping $50+
Sign Up for local Fresh Boxes in NYC & DC >

Farm To People

Kitchen Notebook

July 17, 2018

Pan Seared Salmon with Melon and Tomatoes

20 Mins

Serves 2

  • 12 oz Salmon
  • ¼ Melon
  • 1 small Onion
  • ½ pint Cherry Tomatoes
  • 1 Tbsp minced Basil
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice

Preheat oven to 350 degrees.

Chop melon into small cubes and cut cherry tomatoes into quarters. Finely dice the onion.

Combine melon, cherry tomatoes and onion in a small bowl. Toss with olive, lemon juice and basil. Season with salt and pepper, to taste. Set aside to let flavors meld.


Heat oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place them in skillet, skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Remove salmon from oven and break into smaller pieces. Divide between two plates and top with tomato melon salad.


20 Mins Dinner Fish Paleo Salmon Summer

Leave a comment

Comments will be approved before showing up.


0 Comments

20 Mins Dinner Fish Paleo Salmon Summer


More Recipes You Will Love

NONE